Posted on 04/06/2017 4:16:59 PM PDT by Jamestown1630
One of the best dishes that my husband makes is a ‘Chicken Primavera’ pasta dish, with asparagus. This recipe calls for Vermouth, which I don’t like very much; so we use a dry white wine instead; and you don’t have to use Fettuccine - it’s also nice with little shells or any other whimsical pasta.
I think I originally found this in one of those little recipe books that they place at the supermarket checkout to lure you into an impulse purchase. I’ve been ‘impulsed’ many times, and have found some very nice recipes in those pamphlets ;-)
Chicken Primavera
¼ Cup Butter
1 lb. Boneless Skinless Chicken Breasts, cut into strips
18 spears Asparagus, cut into one-inch pieces
2 Leeks, cleaned and trimmed, and the white part only cut into ½ inch slices
1 Cup sliced Mushrooms
1 red Bell Pepper, cut into strips
4 T. Vermouth, or dry white wine
½ Cup Whipping Cream
1 T. Dijon Mustard
¼ Cup grated Parmesan Cheese
½ tsp. Freshly ground Black Pepper
1 lb. Fettuccine or pasta of choice, cooked and drained
Melt the butter in a large skillet over medium heat. Add the chicken and cook until it is cooked through, about 10 to 12 minutes. Remove from skillet and keep warm.
Add Asparagus, Leeks, Mushrooms, Red Pepper, and 2 T. of Wine to the skillet; cook for 2 minutes. Remove from skillet and keep warm.
Add Whipping Cream, remaining 2 T. of Wine, and the Mustard, to the skillet. Cook until thickened and bubbly, stirring constantly. Add the Cheese, Black Pepper, and reserved Chicken and Vegetables. Stir to combine, and taste for seasoning. Serve over the cooked Pasta.
-JT
This week: an easy, colorful, stovetop chicken recipe, just right for Spring!
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Sounds quite tasty and elegant!
Oh man, I have a lot of the ingredients and I could almost make this for dinner. I might make a half butted (lol) one with already cooked chicken and no mushrooms or asparagus, just leeks and wine (and coco cream cause we can’t have diary with meat). Yes t just sounds so good and it’s time to think about dinner. I have a bunch of chicken in the fridge that I roasted.
You’ll like it!
Easy, too!
Here’s a finger licker..
- Cook 4-6 boneless, skinless chicken breasts in your crockpot. Every machine cooks different, so, what I will say on doneness is pretty much all meat you cook in a crockpot gets overcooked, so make sure it is done. 4-6 hours probably.
- When done, drain the liquid and save for cooking rice. Shred the meat like pulled chicken and put back in the crockpot.
- In another saucepan, make a bechamel sauce - wait to season it.
- Once thickened, add a cup or so of shredded cheddar and 2 tablespoons of stone ground (or your favorite) mustard.
- Pour this over the chicken and stir up. Taste for season. Add salt, pepper and garlic powder to taste.
It is good served over rice, pasta, plain or just licked off a clean finger! The mustard does something magic to the cheese sauce which is better tasted than explained.
You know, you could leave out the dairy, and use olive oil. It would be different, but pretty good.
Hmmmm, wondering..l Olive oil, or coconut CREAM? I’m about to make my version of this from what I have in the fridge. I just bought some cans of coconut cream which sounds so.. creamy. And I have cooked left over plain pasta as well.... I have to do this.
Very pretty. I especially like the first one, with the peas and pods.
Sounds delicious.
I’m not sure what coconut ‘cream’ is - but I think I’d add some olive oil, for flavor.
And maybe garlic - my husband hasn’t made this in a while, and asked, ‘where’s the garlic?’. I told him there is none, but if you’re going to make it Kosher, you might want to add it for another dimension.
Any Lenten folks should make a huge pan of Eggplant Parmesan before you run out of time and no longer have to. Actually, it’s way easier than it sounds, almost as easy as making pancakes on a large scale.
Nice to dodge in here, the political world’s a little hot right now.
No matter how bad things get, we still have to eat; and we may as well enjoy it.
That sounds good, especially shredding the chicken. I’m not a big favorite of ‘slab of meat’ and like strips, shreds, etc.
Not only that, it’s impossible to cook AND worry about global politics at the same time. That’s why we Italian cooks throw knives: it’s a gentle reminder that we’re trying to concentrate on the meal.
Spirit cooking ... the good kind
Wow...those photos resemble what I usually throw together from leftovers, except I have never had broccoli, cauliflower, asparagus all at the same time. I usually start with left over roast chicken, browning it in the skillet along with mushrooms and a bit of garlic, usually in butter but olive oil as well. I use the olive oil if all the bits of leftovers exceed a single meal quantity so that there’s a nice cold pasta salad the next day. And add additional bits of fresh veggies at hand, sort of a stir fried concoction. Quick cooking as well.
Have to try it with the cream sauce next time. Sounds delicious a near carbonara/ Alfredo type.
Chicken Primavera translates as “Spring Chicken” btw.
Eggplant Parmesan, using the long slice method, I'd have a lot more bubbling golden mozzarella, sauce, parsley and parmesan on it.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.